Tomato Dipping Sauce
Mediterranean Recipe

I enjoy a simple Mediterranean dipping sauce that’s perfect for pasta (hot or cold), pizza, chicken or pork – or just plain dipping with good sourdough bread and cheese. Throughout the summer I make several versions, then label and freeze them so that I can enjoy the pleasures of heirloom tomatoes throughout the winter and spring.


Directions   Print recipe     Email to a friend
Serves 7+ cups
10 large Heirloom tomatoes, peeled and quartered*
2-5 cloves garlic, sliced thin
1/2 medium onion, diced
1 large jalapeno pepper, cored, seeded, and chopped**
1 green bell pepper, cored, seeded and chopped
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
 *If Heirloom tomatoes are unavailable, select other flavorfull in-season varieties.
**Quick tip on cutting hot peppers: Use food handler gloves when working with hot peppers. Keep fingers away from your nose and eyes and other sensitive areas of the body. Wash your hands thoroughly with soap and warm water after. 

Preheat oven to 350°

1. Place the tomatoes, garlic, onion, peppers, basil, salt and pepper into a non-reactive baking dish. Ceramic and pyrex baking dishes work best.

2. Sprinkle the basil, salt, and pepper over the vegetables.

3. Pour 1/4 cup of oil over the mixture and toss well.

4. Cover and bake for approximately two hours--or until the mixture has the consistency of thick soup.

5. Remove from the oven and pour the remaining 1/4 cup of olive oil over the vegetables and give a quick toss.

6. Puree the mixture until smooth using a food processor, traditional blender, or hand-held immersion blender.



Preparation Time: 
10-15 minutes preparation plus two hours baking time.